By: Andrew Arcangel | Last Updated: August 8, 2026
Ulam · Crispy & CelebratoryLechon Kawali
🥩 True Keto
At least 25g protein and 10g carbs or less per serving — fat isn't capped, since real keto relies on fat as the primary fuel.
Whole roast lechon takes a spit and a whole afternoon. This is the stovetop version — pork belly boiled tender, then fried until the skin turns shatteringly crisp.
"Kawali" means wok or frying pan in Tagalog, and that's exactly what separates this from whole-roast lechon — instead of a spit-roasted pig, it's pork belly simmered in aromatics until tender, then fried until the skin blisters and crackles. Same crave-worthy crunch, made in a home kitchen.
What makes this different
The two-step cooking method is non-negotiable: boiling first tenderizes the meat and partially renders the fat, while frying afterward is purely about the skin. The real secret to shattering-crisp skin isn't the fry — it's how dry the skin is before it hits the oil. Skip the air-drying step and you'll get spattering oil and rubbery, not crispy, skin.
Ingredients
- 3 lbs pork belly, skin on, cut into large slabs
- 8 cups water
- 1 onion, quartered
- 6 cloves garlic, smashed
- 3 bay leaves
- 1 tbsp whole peppercorns
- 2 tbsp salt
- Cooking oil, for deep-frying
- Spiced vinegar (sukang sawsawan) or plain vinegar (suka), for serving
Spiced vinegar in a hurry: mix white vinegar, minced garlic, sliced chili, salt, and a pinch of sugar. Or skip the extra prep entirely — plain vinegar (suka) on its own is a perfectly good dip too.
Nutrition estimated per serving
- 520Calories
- 30gProtein
- 42gFat
- 2gCarbs
- 0gSugar
Estimated automatically from the ingredients above; actual values will vary based on brands and exact quantities used.
Instructions
- Simmer the pork. Combine pork belly, water, onion, garlic, bay leaves, peppercorns, and salt in a large pot. Bring to a boil, then simmer uncovered until fork-tender, about 1 hour.
- Dry the skin. Remove pork and pat dry very thoroughly. Poke the skin all over with a fork or skewer, then let it air-dry uncovered on a rack, at least 1 hour at room temperature or overnight in the fridge, uncovered.
- Heat the oil. Heat 2-3 inches of oil in a deep, heavy pot to 350°F.
- Fry. Carefully lower the pork in (it will splatter). Fry 10-15 minutes, spooning hot oil over the skin occasionally, until deeply golden and blistered all over.
- Rest and chop. Let rest 5 minutes on a wire rack — this keeps the bottom from steaming and going soft. Chop into serving pieces.
- Serve. Serve hot with spiced vinegar for dipping.
Tips & variations
- Air fryer version: after boiling and drying, air fry at 400°F for 20-25 minutes, flipping once, for a lighter version with less shatter but still solidly crispy.
- Bagnet-style: for extra-crackled skin, fry twice — once at a lower temperature to cook through, rest, then a second hot fry just before serving.
- Turn leftovers into sisig: chopped lechon kawali is a common shortcut base for sisig — just chop finely and sizzle with onion, chili, and calamansi.
Frequently asked questions
What's the difference between lechon kawali and lechon baboy?
Lechon baboy (or lechon proper) is a whole pig, spit-roasted over charcoal. Lechon kawali uses just pork belly, boiled and then pan-fried — a faster, home-kitchen-friendly version with the same crispy-skin appeal.
Why isn't my skin getting crispy?
Almost always moisture. The skin needs to be bone-dry before frying — pat it thoroughly and let it air-dry uncovered for at least an hour, longer if possible.
Can I make lechon kawali ahead of time?
Yes — boil the pork up to a day ahead and refrigerate uncovered (this also helps dry the skin). Fry just before serving for the best crunch.
What sauce goes with lechon kawali?
Spiced vinegar (sukang sawsawan) is traditional, though liver sauce is also common, especially if you're serving it the way whole lechon is typically served. Plain vinegar (suka) on its own works fine too if you'd rather skip making the spiced version.
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